<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="16490" val="64765">锅包肉</h1><div class="bmayi mbm" >
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					对锅包肉的喜爱，源于那个焦焦的口感。有嚼头，越嚼越香。通常我家如果有块里脊肉的话，我会想起两个菜，水煮肉片和锅包肉。上火的时候就吃锅包肉，不上火的时候就吃水煮肉片。哈哈，这个安排很合理吧。<br /> <br /><br />    锅包肉煎的时候火不要太小，当然也别太大。快速的把肉里面的水分收住，外面出现焦焦的就可以捞出了。<br /><br />裹上干粉可以让表面更加酥脆。用湿淀粉捏过的肉，口感会更嫩。根据自己喜好随意哈。<br /><br /> <br /><br />    锅包肉里面绝对少不了的就是香菜，非常的提香味。我喜欢放大把的香菜，炒熟的肉片加入料汁后，关火，放入香菜一拌就盛出，香菜很容易变软，出锅后再放相比会更加漂亮。<br /><br /> <br />
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">里脊肉</a></label></span><span class='right'>250克</span>
					</td><td></td></tr>					<tr class="mtim">
						<td width="50%"><h2 class="zfliao">辅料</h2></td>
						<td>&nbsp;</td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">蒜</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">葱</a></label></span><span class='right'>适量</span>
					</td><td>						<span><label   class="fcbm inblok">香菜</a></label></span><span class='right'>1小把</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">料酒</label></span><span class='right'>1汤勺</span>
					</td><td>						<span><label class="fcbm inblok">粟粉</label></span><span class='right'>50克</span>
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					<h2>锅包肉的做法步骤</h2>
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							<p><span class="fwb">1.</span> 里脊肉切成片备用。</p>
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							<p><span class="fwb">2.</span> 把切好的里脊片放入碗中，加入1勺料酒，腌制片刻。</p>
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							<p><span class="fwb">3.</span> 取出后一片一片铺在淀粉上，两面都沾满淀粉。</p>
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							<p><span class="fwb">4.</span> 锅中加入炒菜油，建议选小锅，这样倒入的油有一定高度。把肉片炸制焦黄捞出。</p>
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							<p><span class="fwb">5.</span> 放在厨房用纸上，吸去多余油脂。</p>
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							<p><span class="fwb">6.</span> 香菜洗净切断备用</p>
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							<p><span class="fwb">7.</span> 白糖一勺加入盐。</p>
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							<p><span class="fwb">8.</span> 加入一勺醋和生抽。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/9/3/6/yuan_93ec273925f1fddce8025e6bdca496e6.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">9.</span> 放入一勺料酒，用水调匀。</p>
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													<div class="pldc" align=center><img    src="http://cp1.douguo.net/upload/caiku/5/1/8/yuan_51c22dfad7e3abcf2cbecbc76e894218.jpg" style="max-width:100%; max-height:200px;" ></a></div>
							<p><span class="fwb">10.</span> 锅中放入底油，油温慢慢升高。</p>
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							<p><span class="fwb">11.</span> 放入葱姜蒜爆香锅底。</p>
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							<p><span class="fwb">12.</span> 再放入炸过的肉片，淋入料汁，翻炒至匀，关火放入香菜，焖2分钟左右即可出锅装盘。</p>
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					<h2>小贴士</h2>
					<p>1.香菜如果放的过早很容易变蔫，因此建议关火后再放，会更加漂亮。<br />2.料汁建议事先调好在碗中，这样直接一股脑全部倒入，省时省力。不会再操作中把肉片炒老。<br />3.锅包肉建议出锅后尽快食用，这样才可以吃到焦脆的口感。</p>
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